Breakfast
Russian kindergarten-style baked omelette
Anyone who grew up in Russia remembers this omelette from kindergarten: tall, even and soft, with a thin golden top and a moist, custardy middle. The trick is a simple ratio of one eggshell of milk for every egg, roughly 55 ml. The eggs are only lightly mixed, never whisked to a foam, and the omelette is baked in a deep dish at moderate heat without opening the oven. That way it rises evenly and barely sinks. Six eggs make a dish for four, it cuts neatly into squares and is surprisingly good cold too.
Method
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Preheat the oven to 180°C (160°C fan). Use a deep dish of about 20 x 20 cm or a small ceramic dish with high sides.
Grease the dish generously with butter, paying attention to the corners and sides.
Crack the eggs into a bowl, add about half a teaspoon of salt and stir with a fork or whisk for 20-30 seconds, just until even. Don't whisk to a froth.
Pour in the milk, at room temperature, and stir gently again.
Pour into the dish. The mixture should be at least 3-4 cm deep, or the omelette will be flat.
Bake on the middle shelf for 25-30 minutes, without opening the oven for the first 20 minutes.
It's ready when the top is golden and the centre no longer wobbles when you gently shake the dish.
Turn off the oven and leave the omelette inside with the door ajar for 5 minutes, then rub the top with a little butter and cut into squares.
Tips for success
- Don't use an electric mixer: the foam gives a quick rise followed by a dramatic collapse.
- Keep the oven door closed. A sudden drop in temperature makes the omelette sink at once.
- The dish matters more than anything: a wide, shallow tin will never give a tall omelette.
- If the top browns before the centre sets, cover loosely with foil.
Serving and storage
Serve warm, cut into squares, with a knob of butter, sliced cucumber or tomato and a piece of bread.
Once cool, keep covered in the fridge for up to 2 days. Reheat in the microwave for 30-40 seconds or eat cold.
Variations
- Cheesy: scatter 50 g of grated cheese over the top before baking.
- Herby: stir 2 tablespoons of chopped spring onion or dill into the mixture.
- Individual: pour into greased muffin tins and bake for 15-18 minutes.
Calories and macros
Per serving (about 169 g):
Per 100 g: 112 kcal, P 7.5, F 7.7, C 2.7. An estimate based on average ingredient values. Your daily calories ›
